Every semester, my former boss’s sweet wife, Mrs. Dunn, hosted a brunch for Dr. Dunn’s students. They graciously invited me every time and I was only too eager to go! This sausage-mushroom breakfast bake and Mrs. Dunn’s French toast casserole were always huge hits and I’m thankful she was willing to share the recipes with me. Making them reminds me of the good times, great fellowship, and delicious food we invariably enjoyed at those brunches. I’m posting the breakfast bake recipe today and will post the French toast casserole recipe next Saturday.
Bake: 50 minutes + 10 minutes standing
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. Place half of the bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers (starting with bread cubes). In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture.
Bake, uncovered, at 350 degrees for 50-55 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving.
- Do not substitute regular mustard for ground mustard, and do not skip ground mustard.
- This recipe can easily be cut in half to accommodate a small group.
- Because this casserole is very salty and not exactly low-cal, I serve it with a fruit salad (for example, fresh pineapple, orange, grapes, and strawberries).
- If you like onions, consider throwing in a finely-chopped regular onion in the first step of this recipe, or adding chopped green onions in the last 5 minutes of the meat cooking process.